1/2 cup sliced scallion stems, thinly 1/2 cup tamari the sodium reduced variety Half a tablespoon of mirin 1 1/2 teaspoons dark, toasted sesame oil 1 teaspoonful sesame seeds, blanched 2 teaspoons freshly minced ginger (Optional) 1/2 teaspoon of chopped red pepper Cut cooked shrimp into 1/2-inch pieces, 12 ounces 2 cups brown rice, heated 2 tablespoons vinegar of rice 2 cups cherry tomatoes, cut 2 cups avocado, sliced one-half cup minced cilantro 1/2 cup black sesame seeds, roasted
Whisk scallion greens, tamari, mirin, oil, white sesame seeds, ginger and crushed red pepper, if using, in a medium bowl.
In a small basin, set aside 2 tablespoons of the sauce. In a medium basin, combine the shrimp and sauce and toss gently to coat.
Vinegar and rice are combined in a large basin.
3/4 cup shrimp, 1/2 cup tomatoes and avocado, and 1 tablespoon each cilantro and black sesame seeds should be placed on top of each of the four dishes.
Serve while drizzled with the reserved sauce.